I need to make something to feed my students during their 8 a.m. exam next week. I’m thinking of making the double vanilla pound cake, as I still have a surplus of vanilla beans. Are any of you familiar with the recipe? I haven’t made one of Rose’s pound cakes before. It calls for 8 x 4 loaf pan. I have 8.5 x 4.5 - the standard pyrex ones. I assume that would be ok? I usually make the banana bread from King Arthur Whole Grains, but I’m wanting to make something new. I know my usuals would be healthier, but… Let me know how you’ve liked the recipe. Thanks. (The class has shrunk from 6 to 4 [it’s a small graduate topic], so I don’t need anything very big. Other years I’ve actually made two things for my bigger classes.)

I love, Love, LOVE this pound cake!  The double-vanilla is so awesome.  It tastes like a super-thick milkshake.  All that vanilla and eggs and butter.  It is soooooo good.  I gave some to my boss, whose favorite cake is pound cake, and he pranced around like a spring lamb (via email).  I also made it for my mechanic’s shop, and they were all thrilled to pieces.

I think your pan will probably work fine.  It will just be slightly flatter, so perhaps check the baking time a little earlier (and maybe whatever other temperature or time for glass over metal).

You will LOVE this pound cake!  It is soooo yummy.

Ditto to Anne’s response. I liked the flavor of that cake very much. Yes, check for doneness a few minutes(maybe 5-8) earlier bc of the increased pan size. My partner keeps asking as I collect more & more & more loaf pans, “Exactly how many of these do you need?” I said, “3 of each size seems about right!” Now he’s cringing bc I’ve started collecting duplicates of most all the pans in my collection in silicone.

Thanks, guys. I’ll probably make ahead of time and freeze. Can’t wait to taste it.

It freezes great.  I froze mine.